Mushroom Risotto with Peas

Chocolate Cake with Whipped

Cream & Berries

Serves: 6

Difficulty: Easy

Prep Time: 20 minutes 

Cook Time: 30 minutes


1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 large egg (at room temperature)
1/2 cup whole milk (at room temperature)
1/2 cup softened butter
1 teaspoon vanilla extract
1/2 cup boiling water
⅔ cup whipped cream
1 tablespoon icing sugar
Berries for topping



Preheat your oven to 350°F (175°C). Grease and the two 6" x 4" pans. In a medium-sized bowl, sift together the flour, baking powder, baking soda, salt, and
cocoa powder. Set aside. In a bowl of a stand mixer with paddle attachment add the sugar and butter. Beat together until light and fluffy. Add the egg and vanilla extract to the butter mixture. Beat until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Once the batter is smooth, slowly pour in the boiling water, mixing continuously.
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick
inserted into the centre comes out clean. Allow the cakes to cool completely.
In a bowl, whisk together the whipped cream and icing sugar until stiff peaks.
Spread the whipped cream on top of the cooled chocolate cakes.
Garnish with berries and enjoy!